Daniel Boulud's Light Mayonnaise (Makes 1 Cup)
Copyright 2011, Daniel Boulud, All Rights Reserved
Photo: Maura McEvoy
White wine vinegar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 cup peanut oil
Kosher salt and freshly ground black pepper
Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil.
Add the seasonings at the end.